Recipe: Smoked Cabbage Steaks
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
We’ve come a long way from smoked vegetables seeming strange at a barbecue joint—and that’s a good thing.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The East Austin food truck used to cater to a late-night crowd. Now its massive sandwiches, innovative vegetable dishes, and flavorful tacos draw in diners all day long.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
A Matagorda native brings juicy brisket, masterfully crisped chicken, and inventive sides to the coastal region.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After years of online mocking by barbecue fans, “Brooklyn BBQ” is now being auctioned as an NFT. The starting bid is about $10,000.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Dallas barbecue institution will serve its last chopped-brisket sandwich sometime next week. Proprietor Billy McDonald couldn’t be happier about it.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Fort Worth barbecue truck blends styles with well-smoked brisket tacos, smacking good pork ribs, and more.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Since taking over Tom & Bingo’s Hickory Pit Bar-B-Q in 2017, Ian Timmons has paid homage to the restaurant’s half century of legacy while serving some of the region’s best brisket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
1082 BBQ rises like a smoky mirage in three different rural counties north of Abilene.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The fires are still burning at the restaurant, newly named Holy Smoke BBQ, next to New Zion Missionary Baptist Church.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Dallas-area joint went viral on YouTube, but ORC Filipino Asian/American BBQ is much more than an internet sensation.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Thanks to methods gleaned from the competition circuit and a rub honed on the road, almost everything on this Weatherford truck's menu pops with flavor.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
With Treviño’s Craft Smokehouse, a former oilman brings solid barbecue and creative sides to Possum Kingdom Lake, one day per week.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
With apple pie–spiced ribs, juicy brisket, and a rare offering of fresh vegetables, the new joint is a worthy stop in East Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This Lufkin trailer is winning over customers so quickly that owner, pitmaster, server, and cleaning crew Wade Barbe has barely taken a day off.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
We implore you to stay sober enough to properly barbecue your brisket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Set just outside Fort Worth, T&D serves up solid staples and flavorful surprises—and its pitmasters haven’t even found their footing yet.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: see how smokers are made and listen to a poem about Texas smoked meats.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The entrepreneurs behind TexMalt, a Fort Worth–based malt processor, are the only purveyors of smoked malt in the state—for now.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Our barbecue editor went looking for brisket in a state that’s downright hogmatic about its pork-centric barbecue traditions.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Valentina’s leaves Austin, and Arkansas gets its own barbecue trail.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Last year, Cameron Haley quit his sales job, parked a trailer on his father-in-law's property, and got to smoking.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: A must-read barbecue book and a great jobs resource for aspiring pitmasters.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Bored of "just a barbecue platter," Cade Mercer has created an experimental new menu at his CM Smokehouse trailer in Austin.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This "flawless," "spectacular" new barbecue joint serves destination-worthy meats and a delicious Sunday breakfast.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
John Gutierrez wanted to bring masterful barbecue to his hometown of Beeville, and with his new restaurant, it seems like he's succeeded.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Herd immunity means something different at this wildlife refuge in Oklahoma.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: free bacon burnt ends, a new location for Smoke Sessions, and yet another project for Blood Bros. BBQ.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Green and yellow curries and house-made chili oil accompany the smoked meats at this exciting San Antonio joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Former fine-dining chef Damien Brockway shows off his barbecue chops and nods to his ancestors with West African spices and unexpected cuts of meat.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: The new Austin FC stadium will serve local ’cue, and Young’s BBQ suffers a crisis.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
But the real winner is a burger that almost didn't make it on the menu.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Award-winning food writer Adrian Miller highlights their contributions in ‘Black Smoke.’
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
His family plans to keep his barbecue joint-slash-convenience store open. Plus, restaurant owners reflect on a year of pandemic barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The adventurous joint, newly opened in Crockett, is here to take back the crown from big-city barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Our barbecue editor reviews the joint’s loaded tater tots, meaty pinto beans, and more, coming soon to multiple Wichita Falls locations.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Meshack’s BBQ works to recover, Texas Twinkies, and 17,000 pounds of chicken.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
“It’s like wrapping a brisket at 130 degrees and saying it’s good enough because the bark is set."
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
One of the best new barbecue restaurants in Texas isn’t serving up Texas barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, families grilling in the cold, gas-station barbecue recommendations, and a poorly timed opening week.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
When I was growing up, Dr Pepper was a rare indulgence. Now it’s a reminder of how far I’ve come.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
You’ll need a nap after the loaded sandwiches, stuffed baked potatoes, and more from this family-owned spot.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
One of television’s favorite pitmasters has signed on to Preserve the Pit, a fellowship that hopes to continue the legacy of Black barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
New schools are offering multiple ways to learn how to be a pitmaster, plus a rocket scientist’s take on barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.